Soup Recipes

WEIGHT WATCHERS 4 Points Plus SPICY POTATO SOUP

2011-02-02T08:59:00.003-06:00

INGREDIENTS

2 slices bacon
1 cup chopped carrots
1 cup chopped Poblano peppers
1 cup chopped onions
2 tbsp jalapeno peppers,
seeded and minced

3 garlic cloves, minced
1/2 tsp ground cumin
5 cups diced and peeled potatoes
2 (14 1/2 oz) cans fat free chicken broth
1/2 tsp salt
1/3 cup unbleached flour
2 1/2 cups skim milk
1 1/4 cups Reduced Fat Shredded Mexican Blend Cheese
2 /3 cup chopped green onions

DIRECTIONS

1. in a large pot, cook bacon until crisp. Transfer to paper towel
and set aside. Discard all but 1 tablespoon fat from pot.

2. Add carrots, Poblanos, onion, jalapenos, garlic and cumin; saute until golden brown. Add potatoes, chicken broth and salt. Bring to boil. Reduce heat to maintain a simmer, cover pot and cook for 25 minutes or until potatoes are tender.

3. In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally until soup is thickened, about 12 minutes.

4. Remove pot from heat. Add cheeses, stirring until melted.

5. Crumble reserved bacon. Ladle soup into bowls and top with
bacon and green onions.

Yield: 10 Servings Serving Size= 1/10 of recipe

WEIGHT WATCHERS Points Plus = 4 (Per Serving)

Nutrition Information

Calories 164
Fat 5g,
Carbohydrates 19g
Fiber 5g
Protein 13g

WEIGHT WATCHERS 4 Points Plus+ CAULIFLOWER PARMESAN SOUP

2011-01-29T12:08:00.003-06:00

INGREDIENTS

2 cups whole wheat bread, cubed
4 tsp olive or canola oil, divided
1 large onion, sliced (2 cups)
2 cloves garlic, minced
1 medium baking potato, peeled and diced
2 (14 oz) cans reduced sodium chicken broth
1/2 cup water
1 (16 oz) pkg frozen cauliflower
1/2 cup 1% milk
Pinch of cayenne pepper
6 tbsp grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 F.

2. Toss together bread cubes with 2 tsp of the oil in a medium bowl.

3. Spread in a small baking pan and bake, stirring once or twice, until crisp, 20 to 30 minutes. Meanwhile,
heat remaining 2 tsp oil in a Dutch oven or soup pot over medium heat. Add onion and cook, stirring often until softened but not browned, (2 to 3 minutes). Add garlic and cook, stirring 30 seconds. Add potato and stir to coat. Pour in broth and water and bring to a simmer over medium high heat.

4. Cover and cook 5 minutes. Add cauliflower and cook uncovered, stirring occasionally until
vegetables are tender, 10 to 15 minutes.

5. In batches, puree soup in a blender or food processor. (Use caution when blending hot liquids;
fill container no more than 2/3 full and secure lid firmly with a kitchen towel while blending).

6. Return soup to pot. Stir in milk and cayenne pepper and heat through. If soup seems too thick, thin it
with a little extra milk or water.

7. Top each serving with a sprinkling of cheese and croutons.

Yield: 6 (1 cup servings)

Weight Watchers Points Plus = 4 per serving

Nutrition Information
Calories 170
Fat 5 g
Cholesterol 5 mg
Sodium 480 mg
Fiber 7 g
Carbohydrates 21 g
Protein: 13 g

HEARTY BEEF VEGETABLE SOUP

2011-01-23T15:40:00.004-06:00

INGREDIENTS

1 (2 lb) boneless beef chuck eye roast,
cut in 8 pieces

5 cups beef broth
1 medium size onion, chopped
3 medium size carrots, cut in1/4 inch pieces
2 jalapeno peppers, seeded, chopped finely
1/2 tsp crushed red pepper
1/4 cup zesty Italian dressing
1 lb potatoes, peeled, cut into 1/4 inch pieces
2 medium size turnips, cut into wedges
1 can (15 oz) hominy, drained
1 cup cooked barley
1/4 cup A1 Original Steak Sauce
1 (10 oz) box frozen peas
1/2 cup chopped fresh mint leaves

DIRECTIONS
1. Place meat in stockpot. Add broth and water; bring
to boil over medium high heat. Reduce heat to low; cover.
Simmer 1 hour, skimming often.

2. Remove from heat. To serve, spoon 1 piece of meat into
each of 8 bowls. Divide broth and vegetables evenly among
the bowls. Top each with chopped mint.

Yield: 8 servings

Nutritional Information

Calories 300
Cholesterol 50 mg
Fiber 6 g
Fat 9 g
Sodium 960 mg
Sugars 7 g
Carbs 33 g
Protein 21 g

WEIGHT WATCHERS 6 PointsPlus+ 5 CAN SOUP

2011-01-04T06:04:00.002-06:00

INGREDIENTS

1 (14 1/2 oz) can diced tomatoes, with liquid
1 (15 1/4 oz) can whole kernel corn, undrained
1 (15 oz) can, ready to serve, minestrone soup
1 (15 oz) can mixed vegetables, undrained
1 (15 oz) can black beans, drained and rinsed

DIRECTIONS

Mix all ingredients in a pot, season to taste.
Bring to a boil, then lower heat and simmer at least an hour.

Yield 6 servings Serving size = 1 cup

Nutrition Information

Calories 250.2
Calories from Fat 27
Total Fat 3.0 g
Saturated Fat 0.6 g
Monounsaturated Fat 0.7 g
Polyunsaturated Fat 1.3 g
Trans Fat 0.0 g
Cholesterol 0.7 mg
Sodium 839.0 mg
Potassium 935.4 mg
Magnesium 82.3 mg
Total Carbohydrate 48.1 g
Dietary Fiber 10.1 g
Sugars 7.7 g
Protein 11.9 g

CREAMY CHICKEN WILD RICE SOUP

2010-12-09T08:20:00.003-06:00

INGREDIENTS

2 tbsp olive oil
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2 oz) box fast-cooking long grain and wild rice mix,
seasoning packet reserved

1 (10 oz) box frozen chopped broccoli
2 cups chopped cooked rotisserie chicken
1 (8 oz) loaf Velveeta, cubed
1 (10.5 oz) can condensed cream of chicken soup, undiluted
Canned Sliced Mushrooms, optional

DIRECTIONS

1. Heat oil in a soup pot over medium heat. Add onion
and carrots. Saute 5 minutes.

2. Add water, seasoning packet from the rice, plus the broccoli,
chicken and mushrooms if desired. Bring to a boil then stir in rice.
Reduce heat, cover and cook 5 minutes.

3. Add cheese and soup; cook stirring constantly, 5 minutes or until cheese melts.
Serve immediately.

Yield: 6 Servings

WEIGHT WATCHERS 0-PointsPlus+ CABBAGE SOUP

2010-12-03T11:38:00.009-06:00

INGREDIENTS

Non stick cooking spray
3 cups non fat beef broth
2 garlic cloves minced
1 tbsp tomato paste
2 cups chopped cabbage
1/2 yellow onion, chopped
1/2 cup carrots, chopped
1/2 cup green beans
1/2 cup zucchini, chopped
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
salt and pepper to taste

Directions

1. Spray soup kettle with cooking spray. Place onions, carrots and garlic
in kettle and saute for 5 minutes.

2. Add broth, tomato paste, cabbage, green beans, basil, oregano and
salt & pepper to taste.

3. Simmer for a about 5 to 10 minutes until all vegetables are tender then
add the zucchini and simmer for another 15 to 20 minutes.

Yield: 6 to 8 (1 cup) Servings (Old Method) Weight Watchers Points=0
Weight Watchers PointsPlus+=1

Nutritional Information

Calories 21.4
Calories from Fat 0
60%
Total Fat 0.1 g
0%
Saturated Fat 0.0 g
0%
Monounsaturated Fat 0.0 g
0%
Polyunsaturated Fat 0.0 g
0%
Trans Fat 0.0 g
0%
Cholesterol 0.0 mg
0%
Sodium 33.7 mg
1%
Potassium 178.1 mg
5%
Magnesium 11.0 mg
0%
Total Carbohydrate 4.9 g
1%
Dietary Fiber 1.5 g
6%
Sugars 2.2 g
9%
Protein 0.9 g
1%

LEFTOVER TURKEY SOUP

2010-11-26T04:19:00.002-06:00

Ingredients

1 leftover turkey carcass, break if needed to fit kettle.

10 cups cold water
3 carrots, peeled and cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
1 large onion, peeled and cut into 1 inch pieces
1 or 2 chicken bouillon cubes
2 tsp salt
1 teaspoon black pepper
Leftover turkey
Noodles (optional)

1. In a soup kettle, combine all ingredients; bring to a boil over high heat.

2. Reduce heat to low, cover and simmer for
2 to 3 hours.

Serves: 6

ITALIAN MEATBALL SOUP

2010-11-04T03:19:00.003-05:00

INGREDIENTS

2 quarts beef or chicken broth
1 tsp dried Italian seasoning
14 to 16 frozen prepared meatballs
14 to 16 baby carrots, halved lengthwise
1 1/2 cups fresh, sliced mushrooms
1/2 of a (10 oz) package frozen, chopped spinach
1 box (9 oz) frozen or refrigerated prepared
three cheese tortellini

Grated Parmesan cheese, optional

DIRECTIONS

1. In large saucepan, bring broth and seasoning to a boil over high heat.
Add meatballs to broth; reduce heat to low; cover and simmer for 5 minutes.

2. Meanwhile microwave spinach package for several seconds
and then cut in half, reserving remaining spinach for another use.

3. Add carrots, mushrooms and spinach; cover and simmer on
low for an additional 10 minutes.

4. Add tortellini and cook on low heat, uncovered for 6 minutes.
Spoon into bowls and sprinkle with Parmesan cheese, (optional).

Yield: 4 to 6 Servings

Hearty Hamburger Vegetable Soup

2010-03-19T17:12:00.001-05:00

Ingredients:

1 1/2 lbs. ground beef
6 cups water
3 medium size carrots, chopped (1 cup)
2 celery ribs, chopped (1 cup)
1 large potato, pared and cut in 1/2 inch pieces, (about 1 cup)
2 medium size onions, chopped (1 cup)
2 tsp. salt
1/4 to 1/2 tsp black pepper
1 tsp bottled gravy coloring
1 bay leaf
1/8 tsp leaf basil, crumbled
1 (28 oz) can tomatoes

Directions:

1. Cook ground beef in Dutch oven stirring constantly until light brown; drain.

2. Stir in water, carrots, celery, potato, onions, salt, pepper, gravy coloring, bay leaf and basil. Add tomatoes, breaking up with a spoon. Heat to boiling.

3. Lower heat; cover and simmer 90 minutes.

Tex-Mex Cream of Chicken Soup

2010-02-22T09:41:00.002-06:00

Ingredients:

1/2 pound ground raw chicken or turkey
1/4 cup chopped onion
2 cloves garlic, minced
2 cups milk
1 (10 3/4 oz) can condensed cream of chicken soup
1 (7 oz) can whole kernel corn with sweet peppers, ( Mexi-Corn),drained
1 medium tomato, chopped (3/4 cup)

1 (4 oz) can diced green chilies, drained

2 tbsp snipped fresh cilantro or parsley
1/4 tsp cayenne pepper
1 cup shredded Monterey Jack cheese (4 oz)
Fresh cilantro or parsley (optional)

Directions:

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley and cayenne pepper. Bring to boiling. Reduce heat and simmer uncovered for 5 minutes stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley if desired.

Makes 4 servings.

Nutritional Information:

* Calories 375,
* Total Fat (g) 19,
* Saturated Fat (g) 9,
* Cholesterol (mg) 68,
* Sodium (mg) 1481,
* Carbohydrate (g) 29,
* Protein (g) 24,
* Percent Daily Values are based on a 2,000 calorie diet.

Spicy Chicken Soup

2010-02-17T14:16:00.002-06:00

4 cups chicken broth
1 (15 oz) can garbanzo beans, drained
1 cup chicken, cubed and cooked
1 tsp dried pepper flakes
Dash Liquid Smoke
1/2 tsp paprika
1/2 tsp dried oregano, crushed
1 medium size avocado, sliced
1 cup rice, cooked and hot
1 cup Monterey jack cheese, cubed

1. Bring broth to boil; add beans, chicken, chili peppers,
liquid smoke, paprika and oregano.

2. Cover and simmer 5 to 10 minutes. Add avocado slices.
Mound rice and chunks of cheese in soup bowls. Ladle in hot soup.

Serves 6.

Tomato and Bacon Chowder

2010-02-16T09:22:00.002-06:00

Ingredients

5 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 oz) can chicken broth
2 cups canned diced tomatoes, with juices
2/3 cup half-and-half

Directions

1. In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon remove to paper towels to drain. Discard drippings. In same pan melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in tomatoes and heat through. Reduce heat; stir in tomatoes and heat through. Reduce heat and stir in half and half. Heat through but do not boil. Add bacon.

Crock Pot Nacho Chicken Soup

2010-02-14T07:52:00.003-06:00

Ingredients:

1 lb skinless boneless chicken breast halves cut in 1/2 inch pieces
2 (14 1/2 oz) cans Mexican style stewed tomatoes
1 (10 3/4 oz) can condensed nacho cheese soup, undiluted
1 (10 oz) pkg frozen whole kernel corn
Shredded Mexican spiced or regular shredded cheddar cheese

Directions:

1. In a 3 1/2 or 4 quart slow cooker stir together chicken, undrained tomatoes, soup and corn.

2. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 2 1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Speedy Potatoe Soup Recipe

2010-01-29T12:18:00.003-06:00

Ingredients

1 chicken bouillon cube
1 cup mashed potatoes
¹/4 teaspoon celery salt
1 ²/3 cups evaporated milk
1 cup boiling water
¹/4 teaspoon onion salt
1 tablespoon butter

Instructions

Combine ingredients as listed.
Heat thoroughly and serve hot

Makes 4 cups.

Slow Cooker French Asparagus Soup

2010-01-27T03:50:00.004-06:00

Ingredients:

* 2 pounds fresh asparagus
* 2 large size potatoes, (peeled and cut in 1 inch cubes)
* 5 cups chicken broth
* 6 green onions, finely chopped

* Salt and black pepper to taste
* Sour cream and chopped fresh parsley, for garnish

Directions:

1. Snap or cut the ends off the asparagus and cut into one inch pieces.

2. Put the first four ingredients into a slow cooker Cover and cook about 6 hours on LOW or until the potatoes are tender.

3. Remove vegetables from slow cooker and puree using a hand or electric blender or transfer to a food processor with some of the liquid. Place puree back in the Slow Cooker.

4. Stir in salt and pepper. Cover and cook on HIGH for about 30 minutes.

Serve garnished with a swirl of sour cream and some fresh parsley and warm crusty bread on the side.

Yield: 4 Servings

Slow Cooker Chicken Rice Soup

2010-01-26T03:34:00.001-06:00

Ingredients

3 onions, chopped
4 ribs celery, sliced
salt
black pepper
1 tsp basil
1/2 teaspoon thyme
1/2 teaspoon sage
1 (20 oz) bag frozen green peas
2 1/2 pounds chicken pieces
5 1/2 cups water
3/4 cup rice

Instructions

1. Place all ingredients except rice into slow cooker in order listed. Cover and cook 1 hour on HIGH. Turn heat to LOW and cook an additional 8 to 9 hours.

2. One hour before serving remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice.

3. Cover and cook an additional hour on HIGH.

Serves: 8

Wild Rice and Mushroom Soup

2010-01-14T16:49:00.005-06:00

1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth
1 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 cups sliced fresh mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup whipping cream
2 cups chopped cooked chicken
Snipped fresh chives (optional)

Directions

1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings

Microwave Sausage and Clam Soup

2010-01-14T03:02:00.001-06:00

1 1/2 pounds hot Italian sausage
1/4 cup olive oil
3 cloves garlic, minced
2 onions, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1 teaspoon dried basil
1 pound fresh mushrooms, sliced
1 (28 ounce) can whole peeled tomatoes with juice
1 cup dry white wine
4 (6.5 ounce) cans minced clams, drained with juice reserved
1 teaspoon salt

Directions

1. In a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. Remove sausage from dish. Stir garlic and olive oil into sausage drippings and microwave 1 minute. Stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.

2. Stir in the mushrooms and cook 2 minutes. Then stir in the tomatoes, wine and reserved clam juice. Cover and cook 10 minutes, stirring once.

3. Stir in the sausage and cook 5 minutes more. Let stand 5 minutes before stirring in the clams and salt. Serve hot.

Yield 6 servings

Winter Chowder

2010-01-10T04:42:00.000-06:00

Ingredients

3 medium potatoes, peeled and cut into 1/4-inch pieces
1/2 cup chopped onion
1 cup water
3/4 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/8 teaspoon salt
2 drops Louisiana-style hot sauce
1/2 cup cubed fully cooked ham (1/4-inch pieces)
1 cup fresh or frozen brussels sprouts, quartered
1-1/2 cups milk
3/4 cup shredded Colby-Monterey Jack cheese, divided

Directions

In a large saucepan, bring the potatoes, onion and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in the onion salt, pepper, salt and hot sauce; set aside.
In a large nonstick skillet coated with cooking spray, saute ham and brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potato mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally.
Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese. Yield: 5 servings.

Russian Potatoe Soup

2010-01-08T08:03:00.000-06:00

Ingredients:

    * 5 tablespoons(70g)butter,divided
    * 2 leeks,chopped
    * 2 large carrots, sliced
    * 6 cups(1420ml)chicken broth
    * 2 teaspoons(10g)dried dill weed
    * 2 teaspoons(10g)salt
    * 1/8 teaspoon(0.3g)ground black pepper
    * 1 bay leaf
    * 2 pounds potatoes(910g), peeled and diced
    * 1 pound fresh mushrooms(455 g), sliced
    * 1 cup(235ml) half and half
    * 1/4 cup(30g) all purpose flour
    * fresh dill weed for garnish(optional).

Directions

   1. Melt 3 tablespoons(42 g) butter in a large saucepan over medium heat. Mix in leeks and carrots and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes. Cover and cook 20 minutes or until potatoes are tender but firm. Remove and discard the bay leaf.
   2. Melt the remaining butter in a skillet over medium heat and saute the mushrooms 5 minutes until lightly browned. Stir into the soup.
   3. In a small bowl mix the half-and-half and flour until smooth. Stir into soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Yield: 12 servings

Italian Wedding Soup

2010-01-07T09:25:00.001-06:00

Italian wedding soup gets its name from the marriage of meat and greens. You can use ground beef, pork, or lamb--depending on your personal preferences.

1	large onion
3	oil-packed dried tomatoes, finely snipped
2	teaspoons dried Italian seasoning, crushed
1	pound lean ground beef
1	egg, slightly beaten
1/4	cup fine dry bread crumbs
1/4	teaspoon salt
2	teaspoons olive oil
1	large fennel bulb
4	14-ounce cans reduced-sodium chicken broth
6	cloves garlic, thinly sliced
1/2	teaspoon ground black pepper
3/4	cup dried orzo pasta
5	cups shredded fresh spinach

1. Finely chop one-third of the onion; thinly slice remaining onion. In a large bowl, combine chopped onion, dried tomatoes, and 1 teaspoon of the Italian seasoning. Add ground beef, egg, bread crumbs, and salt; mix well. Shape into 12 meatballs. In a Dutch oven, brown meatballs in hot oil. Carefully drain off fat.
2. Meanwhile, cut off and discard upper stalks of fennel. If desired, save some of the feathery fennel leaves for a garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to Dutch oven with sliced onion, broth, garlic, the remaining 1 teaspoon Italian seasoning and the black pepper.
3. Bring to boiling; stir in orzo. Simmer, uncovered, for 10 to 15 minutes or until orzo is tender.
4. Stir in spinach. If desired, garnish soup with reserved fennel leaves. Makes 6 main-dish servings.

Mulligan Stew

2010-01-05T01:27:00.000-06:00

Ingredients

1/4 cup all-purpose flour
1 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cans (10-1/2 ounces each) beef broth
1 cup water
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dill weed
3 medium carrots, cut into 1-inch slices
2 medium potatoes, peeled and cubed
2 celery ribs, cut into 1-inch slices
1 onion, cut into eight wedges
1 cup each frozen corn, green beans, lime beans and peas
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Directions

Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley. Yield: 8-10 servings.

Weight Watchers 4 point Pizza Soup

2010-01-04T15:06:00.000-06:00

Ingredients:

1 1/4 cups fresh mushrooms, sliced
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups water
1 (15oz) can pizza sauce
1 cup fresh tomato, chopped
1/4 tsp Italian seasoning
1 oz pepperoni, chopped
1 oz crumbled sweet Italian sausage, browned
4 tbs Parmesen cheese
1 tbs part-skim shredded mozzarella per bowl

In a large sauce pot heat oil. Saute mushroom and onion until tender.
Add all other ingredients EXCEPT CHEESES. Cover and bring to a boil.
Reduce heat and simmer 1/2 hour. Add Parmesan cheese and stir. Place soup in bowls and place mozzarella
on top of hot soup.

4 points per serving Serving size 1 cup

Crock Pot Beef Stew Recipe

2010-01-02T03:54:00.000-06:00

Ingredients

3 pound chuck roast, cut into 1 inch cubes
1 (16 ounce) can whole peeled tomatoes, with liquid
1 quart baby carrots, rinsed
5 medium sized white potatoes, peeled, cut into 1 inch chunks
2 medium sized onions, diced
2 cloves garlic, crushed
2 bell peppers, seeded and chopped
1 (10 3/4 oz) can cream of mushroom soup, do not dilute.
2 cups all purpose flour
1 1/2 cups white vinegar
1 trablespoon salt
1 teaspoon black pepper
1 teaspoon vegetable oil

Instructions

Clean and chop vegetables, then dice onions.
Pour some oil into a frying pan and heat. Fry onions until somewhat clear and then add crushed garlic to pan and fry for 1 minute while stirring to release garlic oils.
Place onions/garlic into crock pot with vegetables.
Pour a drop of oil into the same frying pan and lightly brown the beef cubes.
Add beef to crock pot.
Pour entire can of tomatoes into crock pot. Stir the ingredients in the pot.
In the empty tomato can, mix salt, the teaspoon of oil, pepper, and vinegar. Add water to the can to fill it, then pour can's contents into the crock pot and stir.

Yield: 1 1/2 Gallons

Black Eyed Pea Lucky Gumbo

2010-01-01T04:58:00.000-06:00

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped

Directions

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
Serve with Cornbread if desired.
Makes 8 servings.
Best of Luck in the New Year!

Slow Cooker Beef Ragout(Stew)

2009-12-31T04:18:00.000-06:00

Ingredients

1 pound beef stew meat, cut into 1 inch cubes
1 16 ounce can kidney beans, rinsed and drained
1 1 -ounce can tomato sauce with onion and garlic
1 14.5 ounce can Italian style stewed tomatoes
1/2 of a 28 ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
Fresh oregano leaves (optional)

Directions

1. in a 3 1/2 or 4 quart slow cooker, stir together meat, beans, tomato sauce, tomatoes with liquid and hash brown potatoes.
2. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours. If desired, garnish each serving with fresh oregano leaves. Makes 6 servings.

Diet Angel Hair Pasta and Pork Soup

2009-12-31T02:32:00.004-06:00

3 oz angel hair pasta

2 Tsp oriental sesame oil

2 cups low-sodium vegetable broth

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

4 oz cooked lean boneless pork, cut into 1/4" strips

1 cup sliced scallions

In large pot of boiling water, cook pasta 3 min, until tender. Drain. Add oil to pasta and toss to coat. Set aside; keep warm. In medium saucepan, combine vegetable, chicken and beef broths, bring to a boil. Reduce heat to low, add pork. Simmer 1 minute, until pork is heated. Divide warm pasta mixture evenly among 4 soup bowls, add broth mixture. Top each portion with 1/4 cup of scallions. Makes 4 Servings.

Makes 4 Servings

Weight Watchers 4pt Ham and Bean Soup

2009-12-30T03:18:00.000-06:00

Ingredients:
1 cup dry navy beans
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
3/4 cup chopped, cooked, low sodium ham
1 teaspoon instant chicken bouillon granules
1 teaspoon dried thyme, crushed
2 bay leaves
1/4 teaspoon pepper

Directions:
Rinse beans and drain. In large saucepan combine beans and 4 cups
water. Bring to a boil; reduce heat. Cover and let stand for 1 hour.
Drain and rinse beans.

In the same saucepan stir together 4 cups fresh water and all
ingredients. Bring to a boil. Reduce heat. Simmer, covered, for
1 1/4 hours or until beans are tender. Discard bay leaves.
Using a fork, slightly mash the beans against side of sauce pan
to slightly thicken soup.

4 points per serving Yield: 4 servings

1 1/2 Point Weight Watchers Crock Pot Bell Pepper Soup

2009-12-29T03:43:00.004-06:00

Ingredients

1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded & chopped
1/2 teaspoon dried mixed herbs
1/2 yellow bell pepper, seeded & chopped
1 teaspoon soy sauce
1 vegetable bouillon cube
1 (6 to 8 oz) container low fat plain yogurt
2 celery ribs, chopped
4 medium potatoes, cooked & diced
1 cup tomato juice
1 cup water
4 Heaping Tbs croutons, to serve
salt and pepper to taste

Instructions

Place all the ingredients except the croutons and vegetables into a food processor or blender and process until smooth. Pour the mixture into a sauce pan and slowly bring to a boil. Reduce heat and simmer gently for 5 minutes. Serve in warm bowls, sprinkled with croutons.

Makes: 4 Servings 1.5 points per serving Makes 4 servings

Spicy Turkey Vegetable Soup

2009-12-27T09:07:00.000-06:00

Ingredients

16 oz. can of tomatoes
1 large (7 oz.) can of diced green chiles
1 onion, cut into chunks
3 cups chicken broth or homemade turkey stock
3 cups bite-size pieces of cooked turkey
2 cups cooked brown rice
1 10 oz. package of frozen whole kernel corn
3/4 tsp ground cumin
fresh garlic cloves
1/4 tsp chili powder

1. Combine tomatoes and their liquid, chiles and onion; whirl until smooth.

2. Pour into a large pan, add broth and bring to a boil over high heat.

3. Reduce heat and simmer until heated through.

Serve with fresh cilantro, sour cream and tortilla strips.

WEIGHT WATCHERS VEGETABLE WILD RICE SOUP - 3 WW POINTS

2009-12-26T08:00:00.004-06:00

1/4 cup butter or margarine
3 garlic cloves, finely chopped
2 medium carrots, coarsely shredded (1 cup)
2 medium onions, chopped (1 cup)
1/3 cup all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
3 cups cooked wild rice
2 cups water
2 cans (10 1/2 ounces each) condensed chicken or vegetable broth
1/2 cup chopped fresh parsley
2 cups half-and-half
1/4 cup dry sherry, optional 
2 cans (15 1/4 ounces each) whole kernel corn, drained

Melt butter in 4 quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender. Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat just until hot (do not boil).

Makes 12 Servings, (3 WEIGHT WATCHERS POINTS PER SERVING).

LEFTOVER TURKEY VEGETABLE SOUP

2009-12-26T05:25:00.000-06:00

1 carcass from cooked turkey
1 large onion, chopped
2 tbs salt, (more or less to taste)
1/2 tsp black pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 cups. leftover diced turkey meat
2 whole fresh stalks celery, diced
1 (3 lb bag) carrots, sliced
2 to 4 cups Minute rice (judge kettle size)

To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant mashed potatoes. In large kettle, cover carcass parts with water. Add salt, pepper, optional thyme, and chopped onion. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Strain; return broth to kettle. Add carrots and celery. Cook until almost tender. Add turkey meat and minute rice. Cover until rice has expanded. Stir together cornstarch and 1/2 cup water until smooth. Stir into soup, stirring constantly, over HIGH heat until thickened. Use more cornstarch if using a larger kettle or use instant mashed potatoes to thicken the soup.

Tomato Salmon Chowder

2009-12-23T12:41:00.000-06:00

Ingredients

3 (6 oz). fresh or frozen skinless salmon fillets
1 to 2 tsp. chili powder
2 medium red sweet peppers, halved lengthwise and seeded
1 medium sweet onion, cut in 1/2 inch slices
1 jalapeno pepper, halved lengthwise and seeded
2 14 oz. cans chicken broth
1 14.5 oz. can fire-roasted diced tomatoes
1 large tomato, chopped (about 3/4 cup)
2 Tbs. coarsely chopped fresh Italian (flat leaf) parsley
1 medium avocado, peeled, pitted and sliced
Chili powder

Directions

1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.

3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork; keep warm.

4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main dish servings.

Cream of Potato and Swiss Cheese Soup

2009-12-22T12:19:00.000-06:00

Ingredients

* 2 cups thinly sliced onions or leeks
* 1 Tbs. olive oil
* 2 cups milk
* 3 Tbs all purpose flour
* 1 lb. Yukon Gold potatoes, peeled and sliced
* 4 cups chicken broth
* 8 oz. Swiss cheese, shredded
* Snipped fresh herbs
* 2 oz. baby Swiss cheese, thinly sliced (optional)

Directions

1. In 4 quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.

2. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.

3. Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.

Creamy Turkey Vegetable Soup

2009-12-21T03:13:00.007-06:00

Ingredients:

1 small onion, diced
2 tbsp. butter
2 cups water
2 chicken bouillon cubes (or turkey stock
2 cups diced cooked turkey (or chicken)
1/2 cup chopped celery
1-1/2 cups diced potatoes
1 cup diced carrots
2 1/2 cups milk
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper

1. Saute onion in butter until translucent. Add water, bouillon cubes, turkey and vegetables. Cover and boil gently until vegetables are tender.

2. Add a small amount of milk to the flour, stirring until mixture is smooth. Add remaining milk, salt and pepper.

3. Stir milk mixture into soup. Simmer, stirring occasionally, until soup thickens slightly. Remove from heat and serve. Yield: 4 to 6 servings.

Chicken Soup Latin Style

2009-12-13T06:03:00.000-06:00

Ingredients:

1 tablespoon vegetable oil
2 cloves garlic, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeno pepper with seeds, thinly sliced
1 teaspoon ground cumin
32 oz. chicken broth
1 1/2 cups water
1 cup fresh corn kernels
2 tbls fresh lime juice
2 cups skinless rotisserie chicken pieces(cut in 1/2 inch pieces)
1 ripe medium avocado, cut into 1/2 inch pieces
Lime wedges
Tortilla chips

In a 5 to 6 quart sauce pot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover sauce pot and heat to boiling over high heat.

Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot; heat to boiling over high heat. Remove sauce pot from heat; stir in chopped tomatoes.

Ladle soup into 4 warm large soup bowls; sprinkle with avocado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.

Servings: 4

Italian Chicken Vegetable Soup

2009-12-12T16:39:00.000-06:00

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite sized pieces.
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

Directions:

In a large Dutch oven, heat olive oil over medium high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat and simmer uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Yield: 6 to 8 Servings

Chicken And Ham Creole Gumbo

2009-12-11T17:45:00.005-06:00

Ingredients:

1 young hen chicken
1/2 pound ham
1 quart fresh okra
3 large tomatoes
2 onions
1 kernel garlic
1 small red pepper
2 tablespoons flour
3 quarts boiling water
1/2 pound butter
1 bay leaf
pinch salt and cayenne pepper

Preparation:

Mince your ham, put in the bottom of an iron kettle if preferred with the above ingredients except the chicken.

Clean and cut your chicken up and put in separate saucepan with about a quart or more of water and teaspoonful of salt; set to the side of the fire for about an hour; skim when necessary.

When the chicken is thoroughly done strip the meat from the bone and mix both together; just before serving add a quart of shrimps.

SLOW COOKER TERYAKI BEEF NOODLE SOUP

2009-12-11T15:16:00.009-06:00

Ingredients

1 pound beef stir-fry strips
2 14-ounce cans beef broth
2 cups water
2 medium red or green sweet peppers, cut into 1/2-inch pieces
1 8 ounce can sliced water chestnuts, drained and chopped
6 green onions, cut into 1 inch pieces
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
5 to 6 ounces dried Chinese noodles
Green onion, cut into thin strips (optional)

Directions

1. In a 3 1/2 or 4 quart slow cooker combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger and black pepper.

2. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips. Makes 6 servings.

Cheddar Vegetable Soup

2009-12-11T12:40:00.003-06:00

Ingredients:

1/2 cup chopped red onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 tablespoons margarine
1/2 cup all-purpose flour
4 cups chicken broth
1 1/2 cups chopped baby carrots
4 potatoes, peeled and diced
1 tablespoon chopped fresh parsley
1 teaspoon freshly ground black pepper
1 pinch chopped fresh dill weed
3 cups milk
4 cups shredded Cheddar cheese

Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and cook until potatoes and carrots are tender, then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.

Makes: 8 servings

Pressure Cooker Chicken Soup

2009-12-11T09:45:00.003-06:00

Ingredients:

1/4 cup olive oil
1 small onion, minced
2 cups uncooked vermicelli, broken into pieces
5 cups chicken broth
1 chicken breast, skin removed
2 tablespoons fresh lemon juice
1 cup chopped celery
1/ 4 cup chopped parsley
1 teaspoon coarse or kosher salt
1/4 teaspoon white pepper
1 bay leaf
1 teaspoon dried tarragon
Chopped parsley for garnish

Directions:

In a pressure cooker heat oil. Add onion and saute in hot oil for 2 minutes.
Add vermicelli and cook, stirring often, 1 minute.
Add broth, chicken, lemon juice, celery , parsley, salt, pepper, bay leaf, and tarragon. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove chicken from soup. Also remove Bay Leaf. Remove chicken from bones, cut into 1-inch cubes, and add to soup, discarding bones.
Serve hot, garnishing individual servings with chopped parsley.

Makes 6 servings

Ham Chowder Recipe

2009-12-11T07:06:00.005-06:00

Ingredients:

1 cup thinly sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
3 cups shredded cabbage
2 cups (1 pound) cubed fully cooked ham
1 (28 ounce) can diced tomatoes, undrained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can whole potatoes, drained and quartered
1 (10 1/2 ounce) can condensed chicken broth, undiluted
1 cup water
1/2 cup ketchup
1/4 cup dark brown sugar

In a dutch oven , saute celery, onion and garlic in oil for 2 minutes,
stirring constantly. Add remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours or until heated through.

8 to10 servings (2 3/4 quarts)

New Years Bean Soup

2009-12-11T04:31:00.000-06:00

Ingredients:

1/2 cup dry Lima beans
1/4 cup dry pinto beans
1/4 cup dry kidney beans
2 tablespoons dry navy beans
1/4 cup dry black eyed peas
2 tablespoons dry lentils
2 tablespoons barley
2 tablespoons dry split green peas
1 teaspoon baking soda
1 1/2 pounds ham or ham hock
1 large onion, chopped
1 large can crushed or diced tomatoes
2 cloves garlic, crushed
1 teaspoon chili powder
juice of 1 lemon
Salt and pepper to taste.

Directions:

Wash beans; cover with 2 quarts of water. Soak 10 to 12 hours with baking soda. Add 1 quart water. Add ham and simmer 2 1/2 to 3 hours. Remove ham. Set aside to cool.

Add remaining ingredients to beans. Simmer 30 to 40 minutes. Add cut up ham after fat and gristle are removed. Heat through. Flavor improves if refrigerated overnight.

Leek and Chestnut Soup

2009-12-10T17:30:00.004-06:00

Ingredients

1/2 lb. fresh chestnuts
3 tbsp. butter
1 lb. leeks, sliced
1 lb. potatoes, peeled and sliced
1 cup beer
Beef broth
1 1/4 cup heavy cream
2 large egg yolks
Bread slices

Directions

Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.

Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.

Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.

Turkey and Wild Rice Soup

2009-12-10T14:17:00.005-06:00

Ingredients

2/3 cup uncooked wild rice
2 cups water
6 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/3 cup all-purpose flour
4 cups turkey broth
1/3 cup shredded carrot
2 cups chopped cooked turkey
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/4 cup chopped slivered almonds
1/2 teaspoon lemon juice
3/4 cup half-and-half cream

Directions

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Yield: 8 Servings

Chicken Noodle Soup Recipe

2009-12-10T11:11:00.002-06:00

Ingredients:

* 1/2 medium onion, thinly sliced
* 1 small carrot, thinly sliced
* 2 stalks celery, thinly sliced
* 2 sprigs fresh thyme
* 2 sprigs flat-leaf parsley
* 6 cups chicken broth, homemade or low-sodium canned
* 1/2 cup water
* Kosher salt and freshly ground black pepper
* 1/3 pound egg noodles (preferably wide ones)
* 1 1/4 cups shredded cooked chicken (meat from about 1 breast)
* 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish

Directions:

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.